BEEF GEEKS AND PROUD

WE’RE REBELS, FOOD LOVERS AND INNOVATORS,
CHANGING THE FOOD INDUSTRY ONE CUT AT A TIME

It all started with a steak, one eaten inAustralia to be exact – and more flavorful and tender than any we’d had back home. This steak sparked a realization: that as consumers, we want beef that not only tastes good, but that we can feel good about eating. So we founded a company to deliver just that.

Today, we’re a premium, packaged fresh foods brand currently focused on offering the best-tasting, highest-quality beef in theworldand empowering everyone to have an amazing eating experience, every time – with absolute transparency frompasture topackage to plate.

WE STRENGTHEN THE COMMUNITY IN THE MOST BASIC WAY

Beef plays an important role in the diet, one that is often missing in its purest, most nutritious state, in the diets of those less fortunate. That is not acceptable, so we’re doing something about it.

MEET THE BEEF GEEKS

LENNY LEBOVICH

CHIEF EXECUTIVE OFFICER

I started Pre because I loved the idea ofdisrupting a massive industry that has been loath to change. The gulf between how the industry thinks, and what consumers want, is vast. Have to say, I love ourribeye when looking to indulge a bit, but day-to-day, oursirloin rocks. My hobbies include scuba diving, meeting people, political economy and Legos (with my kids). I began my career on Wall Street and ended up in beef. How random is that?

NICOLE SCHUMACHER

CHIEF MARKETING OFFICER

My favorite cut depends on the season. In the winter, our chuck roast because I LOVEFrench Onion Soup,Beef Bourguignon and Barbacoa tacos. All other seasons I vote New York strip, it's easy. Pre fuels my passion for real food. I indulge withHomer's Mint Chip Ice Cream or a bottle of Fisher's. My ideal weekend is doing anything with my family.

PATRICIA WILLMOT

CHIEF OPERATING OFFICER

Asking if I have a favorite cut is like asking which of my children I love the best! There’s one for every mood, weather condition and occasion. I love the slow-cooked chuck roast in cold weather, the perfectly portioned, delicious filet, a full-flavoredribeye on the grill,sirloinslices on my salad, 92/8 patties for hamburgers, 95/5 ground for tacos... On the weekend, I like time with family, a good book and being outdoors in all seasons.

JASON PINTER

CHIEF FINANCIAL OFFICER

My choice is the filet mignon. It tastes great, is easy to cook and goes with just about anything! Pre fuels my desire to eat healthier and understand where my food came from and the ingredients I’m eating. My guilty pleasure is Reese’s Peanut Butter Cups and my ideal weekend is spending time with my wife and kids, doing fun things in and around Chicago.

JESSI ADRIGNOLA

ART DIRECTOR & DESIGNER

Pre fuels my beef nachos addiction and my desire to constantly challenge the way the beef industry is portrayed. I love the92 ground beef because it’s so versatile. Guilty pleasures: video games, reading comics, eating Mike and Ike Zours and drinking black coffee. My ideal weekend is painting or collaborating on art projects, seeing stand-up, a concert or dancing, and having great food & drinks with great company.

YOSEPH ARSALA

PROCUREMENT & LOGISTICS MANAGER

My favorite cut is the ribeye, best flavor. Pre fuels my ambition to overcome the many operating obstacles startups face daily. My guilty pleasure…Swedish Fish. My ultimate weekend is relaxing on the beautiful beaches ofTulum, Mexico.

JENNIFER BORCHARDT

MARKET MANAGER

My favorite cut is thechuck roastbecause it’s soversatile and delicious. Pre fuels my active imagination and energy. Guilty Pleasure? That’s an oxymoron. My ideal weekend is on the beach or skiing in the Rockies.

JON BYKERK

CONTROLLER

My favorite cut is the chuck roast, Barbacoa-style specifically. Pre fuels my bank account, definitely. My guilty pleasure is a cookie skillet and ice cream…and grilled cheese. My ideal weekend is spent outdoors.

AISHA CHAUDHRY

DIGITAL MANAGER

Love the Filet Mignon. All you need is some salt and a little oil!Pre’s mission aligns with my personal values. That inspires me. And I love the transparency and no BS traits of the brand. I like knowing that the beef I’m eating is good for me too. (But I have been known to eat dessert before dinner.) In my free time, I like exploring Chicago with loved ones – new restaurants,art galleries, there’s so much to do here!

ANDREW CLARK

DIRECTOR OF PLANNING & ANALYTICS

If I had to pick one cut of Pre beef, it would be the ribeye. I’m here because I love the product and the mission, that and working in theFood 2.0 space. My hobbies are food & wine and trying different restaurants and cuisines. I’ve eaten some pretty strange things too. Alligator. Goat brain. I also practice archery.

JULIE DIVIS

QUALITY MANAGER

My favorite cut is thefilet mignon.So tender and delicious! My passions are food, health, and overall wellness. There’s nothing better than working for a company who embodies all three! My ideal weekend is naturally waking up early and making a hearty breakfast, relaxing at home until I get antsy, then taking a yoga class or going on a hike with my family and ending with a few house projects and time outside by our fire pit.

LAURA DONOVAN

CONTENT MANAGER

My favorite cut is the filet mignon. It melts in your mouth. Pre fuels my creative drive to create delicious and innovative content. My guilty pleasure is cheesecake and Cheddar Ruffles. My ideal weekend is spent by the lake in the sun with good people.

LIZ HOLT

DIRECTOR OF FIELD MARKETING
AND SALES OPERATIONS

My favorite cut is the filet. Perfect size, super tender, less fat but tons of flavor. Pre fuels my desire to change the beef industry from the inside out. My guilty pleasure is baking delicious desserts. On the weekend, you’ll find me painting, dog cuddling, at game nights with friends and having really good dinners, of course.

PATRICK JACOBO

Regional Sales Director – West Coast

My favorite cut depends on the meal. The incredible mouth-watering tenderness of theFilet Mignon, the flavor and juiciness of ourNew York strip, or the fragrance of a perfectly cookedRibeye sliced over a hearty salad.I am also a candy fanatic! A large never ending bowl of Atomic Fireballs, Jelly Belly’s Chewy Red Hots, Gummi bears, Pay Day…you get the picture. My ideal weekend is a morning bike ride followed by a hot cup of coffee on the patio listening to my newest audiobook.

MADELINE JANSSEN

FIELD MARKET MANAGER

My favorite cut is thefilet mignon. Pre fuels my culinary curiosity. Cheese and charcuterie boards are my guilty pleasures. And my ideal weekend is spent outside and unplugged.

LIBBY KERIBAR

HUMAN RESOURCES MANAGER

My favorite cut is the filet. Mmmmmmm. Pre fuels my passion for startups! My guilty pleasure is anything peanut butter and chocolate. My ideal weekend is spent with my family, preferably a nice weekend in Chicago with sun! There’s nothing better.

ASHLEY REYNOSO

ACCOUNTANT

My favorite cut is theribeyebecause it’s so juicy! Pre fuels my ambition, because I have high hopes for how far this company can go. My guilty pleasures are snacks:Kettle chips andO-Ke-Doke popcorn.On the weekend, I like finding new breakfast places and playing tennis for my USTA leagues.

CHEF SARAH RUSSO

CULINARY MANAGER

I’m here because Pre reached out to me and said, "We strive to fuel our bodies with the right foods... but we also want it to taste good!" I said, "Say no more!" It made me excited to work with a brand that is focused on how their food makes their customers feel and challenges them to think about the choices they make. I used to be a classical dancer. Now I stick to ballroom dance and group fitness like yoga, barre, andCrossfit. In high school I was voted to be "most likely to own an empire."

ED SANCHEZ

SUPPLY CHAIN ANALYST

My favorite cut is the filet. Lean, juicy and well-proportioned. Pre fuels my entrepreneurial spirit. My guilty pleasure? Donuts. Absolutely. My ideal weekend is being out on the lake and having a burger and a beer for dinner.

STEVE SHEA

Regional Sales Director - central region

I love ourburger patties. They grill up perfectly every time, seared on the outside and juicy inside. My guilty pleasure is fine wine, nothing compliments a steak or burger like an aged Bordeaux or bold Napa Cabernet. My idea of a great weekend is traveling to somewhere completely new.

KRISTEN WILK, MS, RDN

COMMUNICATIONS MANAGER

The filetwas my first Pre experience and holds a special place in my heart. And it’s our most tender cut. Sold. I love working with a team that shares my passions for food, nutrition and a healthy lifestyle–and practices what we preach. My guilty pleasure is…nothing. Life is too short for guilt. On the weekend, a little sunshine and activity bring me a lot of joy. Oh, and there will be no setting of the alarm.

JOE WELNHOFER

DIRECTOR OF OPERATIONS

My favorite cut is thechuck roast. It’s bomb.com and is really versatile. Pre fuels my cheeseburgers. My guilty pleasure is ice cream. My ideal weekend is going on a bike ride, taking my crazy dog Lula for a walk, and cooking up something challenging and delicious.